Salt and pepper your Mediterranean prawns. In a large frying pan, brown your Mediterranean prawns for 5 to 6 mins using half of the butter and the olive oil. Add the Boulard Grand Solage and the thyme and flambé. Add the remaining butter and finish cooking for 3 to 4 mins. Complete by decorating with the parsley.

Season the inside of the chicken and tie it. In your casserole dish (or in the oven) brown all sides of your chicken with the butter. Cook for 20 minutes turning it and basting. Sprinkle with the Pays d'Auge Calvados and flambé. Surround this with cored and peeled apples, cut into eight. Continue cooking slowly, basting often.
Cut the chicken and place it on a plate or dish. Place the apples around the chicken. Cover with the sauce.

The night before: mix all the ingredients for the shortcrust pastry and leave this to stand.

On the day of cooking: spread out your pastry and place it in a large flan dish, having coated the bottom with butter and sugar. Slice the apples roughly and cook them for 5 minutes in the butter in a frying pan with sugar (40 g). Put the sweetened apples in the tart and cook right away in the oven at 180° for10 minutes. At this point you should add the orange juice and the lemon juice. Sprinkle with almonds and sugar (40 g). Sprinkle with Pays d'Auge Calvados and complete cooking (20 mins).

The night before: Finely slice your apples which should not be peeled but which should have the core and pips removed. Put them in the freezer for the night sprinkled with lemon juice.

On the day of cooking: Pour your warm syrup over the frozen apples. Mix them finely right away and put them away to cool in an ice cream maker. Once the sorbet is ready, serve it "as is" (simply sprinkled with a drop of Boulard Grand Solage), during or at the end of your meal.

In a medium sized sauce pot, heat olive oil and sweat off the shallot and garlic for 2 minutes on medium-high heat, until transparent.

Add the fresh mushrooms and cook for 4-5 minutes, until all the moisture has evaporated. Add the Arborio rice and season with salt and pepper, and fresh herbs.

Cook for 4-5 minutes, until rice has browned a touch. The chicken stock can now be added a bit at a time, until the rice has soaked up all liquid and is soft.

Finish with parmesan cheese, and transfer to a dish and let cool. When cooled, form mixture into 4 equal sized patties (you may use a ring mold, or a small dish to create a nice shape) and roll in the bread crumbs.

Bake in an oven (375 degrees) or pan fry in a sauté pan for 8-10 minutes on low heat in olive oil.